Dairy-Free Khinkali (Georgian Dumplings)
Savor the authentic flavors of Georgia with this Dairy-Free Khinkali, a modern take on the classic Georgian dumplings! These juicy, hand-pleated pockets of delight feature a tender homemade dough wrapped around a boldly seasoned filling of ground beef or pork, infused with aromatic onions, garlic, cilantro, and warm spices like cumin and coriander. Made entirely without dairy, this recipe preserves the traditional essence of khinkali while catering to dietary preferences. Perfect for a cozy dinner or an impressive dish for guests, these dumplings are boiled to perfection, ensuring a luscious burst of flavor with every bite. Serve them hot, sprinkled with freshly ground black pepper, and enjoy the art of Georgian cuisine right at home. Ideal for fans of global flavors, this recipe is a must-try for dumpling lovers everywhere!
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Ingredients
- 400 grams All-purpose flour
- 240 milliliters Water
- 2 teaspoons Salt
- 500 grams Ground beef or pork
- 1 large Onion, finely chopped
- 3 units Garlic cloves, minced
- 30 grams Cilantro, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Black pepper
- 120 milliliters Water (for filling)
Directions
Step 1
1. In a large mixing bowl, combine the all-purpose flour with one teaspoon of salt. Gradually add the water while stirring with a spoon or by hand until a dough forms.
Step 2
2. Transfer the dough onto a floured surface and knead for about 10 minutes until it's smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Step 3
3. While the dough is resting, prepare the filling by combining the ground meat, finely chopped onion, minced garlic, chopped cilantro, the remaining teaspoon of salt, ground cumin, ground coriander, and black pepper in a mixing bowl.
Step 4
4. Add 120 milliliters of water to the meat mixture and mix until everything is well combined and slightly sticky. This helps create a juicy filling.
Step 5
5. Once the dough has rested, divide it into four parts. Roll each part into a long, 1-inch thick cylinder. Cut each cylinder into pieces approximately 1-inch wide.
Step 6
6. Roll each piece out into a thin disc, about 4 to 5 inches in diameter, using a rolling pin.
Step 7
7. Place a tablespoon of the meat filling in the center of each disc. Pinch the edges of the dough together in a pleated pattern, gathering them at the top to seal the filling inside completely.
Step 8
8. Bring a large pot of salted water to a rolling boil. Gently drop the khinkali in, one at a time, being careful not to overcrowd the pot. Stir occasionally to prevent sticking.
Step 9
9. Cook the khinkali for about 12-15 minutes, or until they float to the top and the dough is cooked through.
Step 10
10. Remove the dumplings with a slotted spoon and serve hot, traditionally seasoned with freshly ground black pepper.
Nutrition Facts
| Serving size | (1472.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2805.9 |
| Total Fat 105.3g | 0% |
| Saturated Fat 40.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 400mg | 0% |
| Sodium 5127.7mg | 0% |
| Total Carbohydrate 327.1g | 0% |
| Dietary Fiber 16.3g | 0% |
| Total Sugars 7.6g | |
| Protein 130.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 266.0mg | 0% |
| Iron 35.4mg | 0% |
| Potassium 2189.1mg | 0% |
Source of Calories